The book “Principles of General and Food Microbiology” is a comprehensive guide that introduces readers to the fascinating world of microorganisms and their vast applications. It begins with the fundamentals of microbiology, explaining the history, classification, and structure of microorganisms, such as bacteria, fungi, viruses, algae, and protozoa. Each chapter provides detailed insights into microbial growth, nutrition, and their control through physical and chemical agents. The book emphasizes the role of microorganisms in food systems covering topics like food spoilage, food-borne diseases, and beneficial microbes in fermentation and preservation. It explores how microbes contribute to the production of foods, such as cheese, yogurt, bread, and alcoholic beverages, as well as their use in the biotechnology, pharmaceutical, and environmental sectors. Special attention is given to the industrial, medical, and agricultural applications of microorganisms, including antibiotic production, biofertilizers, biopesticides, and waste management. The text is enriched with illustrations, classifications, examples, multiple-choice questions, and important questions to strengthen conceptual understanding. Overall, this book serves as an essential resource for students of Microbiology, Food Technology, Nutrition, Biotechnology and allied fields. It not only provides theoretical knowledge but also connects microbial science to practical applications that ensure food safety, enhance production, and promote sustainable development in the modern world.
Dr. Animesh Naskar, Assistant Professor, Department of Food Science, Maulana Abul Kalam Azad University of Technology (MAKAUT), Haringhata, Nadia-741249, West Bengal, India.
Dr. Sagarika Chakraborty, Former Assistant Professor, Department of Food Science, Maulana Abul Kalam Azad University of Technology (MAKAUT), Haringhata, Nadia-741249, West Bengal, India.
1 Introduction to Microbiology...................................................................1
2 Microbial Growth and Nutrition............................................................49
3 Control of Microorganisms....................................................................81
4 Spoilage of Foods.................................................................................123
5 Food-borne Illnesses............................................................................171
6 Food Fermentation...............................................................................269
7 Detection Methodologies of Microorganisms......................................357
8 Beneficial Effect of Microorganism and Food Safety..........................379
9 Waste Management of Food Industries................................................455
10 Naturally Occurring Antinutrients and Microbial Toxins in Plant Foods...........................................................................................533
11 Food Preservation.................................................................................575
References............................................................................................631
